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Make the graham cracker crust: Preheat oven to 350°F. Combine butter and honey in a medium pot. Cook over medium heat, stirring occasionally, until melted and combined, 1 to 2 minutes. Add graham cracker crumbs and stir until combined. Transfer to a 9-inch springform pan and spread evenly along the bottom and up the sides. (You can use a round container or a measuring cup to press the mixture into the pan’s side walls.)
Make the filling: Beat cream cheese and honey with an electric mixer on medium speed until smooth, 2 to 3 minutes. Add eggs one at a time, beating until incorporated after each addition. With the mixer running, sprinkle in powdered milk and beat until incorporated. Add lemon juice and vanilla and beat until batter is smooth. Use a rubber spatula to scrape down the edges and bottom of the bowl to make sure everything is evenly mixed. Pour into prepared crust. Bake until the center is bouncy but firm, 40 to 50 minutes.
Make the topping: Whisk together the sour cream, lemon juice, and honey in a bowl until smooth. Let the cheesecake cool for 15 minutes, then very gently spread the topping evenly across the top. Cool to room temperature, then refrigerate until chilled, 4 to 6 hours. Drizzle with more honey just before serving.